Fish does taste good!

We wanted to make something out of Jay Solomon's caribbean cookbook on the 4th, but we kind of took the reverse route - figured we'll pick the most interesting fish and then find a recipe to go with it :)

Madison Market had happy-looking ling cod - *yay*! Another first :) So, we frantically started browsing our book for an appropriate recipe. And we found one that we could work with - it was hot enough to want something light, maybe lemony, so this is what we worked with:

Ling Cod in Cilantro & Lime Marinade
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6 ling cod fillets - 4-5 oz each
Juice of 2 lemons
1 bunch cilantro
7-8 fresh garlic cloves
1 t paprika
1 T cayenne
1/2 t coriander powder
1/2 t nutmeg
1/2 t cumin powder
kosher salt to taste

Grind up the cilantro and garlic and add the rest of the spices. Coat the fish with the marinade and refrigerate for about 1 hour. We could have grilled the fish or baked it - we chose to do a combination of baking and stove-top cooking instead. We first baked the fish covered in foil for about 5-7 minutes. Then, we took the fish out and cooked each piece in a pan for about 6-7 minutes, turning the pieces constantly. Guess the fish was pretty thick, it cooked a lot longer than we expected. But it turned out perfect. Yummy!

We had a couple of sides with the fish - one was roasted gold potatoes with garlic and walla walla onions. The other was this sunburst squash dish:

Sunburst squash curry
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8 sunburst squashes - diced
1 t mustard
1 t urad dal
1/2 t asafoetida
2 chopped red chillies
1 t sesame oil
2 T shredded coconut
salt to taste

Roast the mustard, dal, asafoetida and red chillies in the oil, throw the squash and coconut and saute till the squash is cooked. Add the salt and saute for about a minute more. Garnish with chopped cilantro. This turned out awesome! Sunburst squash tends to let out less water than zucchini or yellow squash and absorbs a lot more flavor - the red chillies+coconut perfectly complemented the slight sweetness of the squash.